Melt, the Other, Other Butter Substitute
There's a new butter substitute product lining store shelves across the country, but this time, it's something that actually lives up to its promise. It's called Melt — and the creator behind the product, Cygnia F. Rapp, founder and chief science officer for Prosperity Organic Foods, sat down with The Daily Meal to talk about Melt's merits.
The Daily Meal: So first things first, tell us, what is Melt?
Cygnia Rapp: Melt is a dairy-free, soy-free, organic buttery spread that is created from a blend of virgin coconut oil, flaxseed oil, palm fruit oil, canola oil, and sunflower oil. It can be used for anything you would use butter for, including baking.
TDM: What led you to create this product?
CR: About 10 years ago, I began suffering from digestive disorders that forced me to eliminate certain foods from my diet, including butter. At the time, I couldn’t find a product on the market that was truly satisfying as a butter substitute. So I set out to create my own.
TDM: How did you come to formulate this product?
CR: I came from outside the food industry — prior to creating Melt, I had been a practicing, registered geologist for 10 years. That gave me the scientific background to start thinking about creating such a product, but it also gave me the outside perspective that was so valuable in figuring out just what kind of product to create in order to fill a gap in the market.
TDM: What sets Melt apart from other products on the market?
CR: Melt is different from other butter substitutes on the market because it uses virgin coconut oil processed at low temperatures, which helps it retain more healthful qualities. Many other butter substitutes on the market are advertised as healthy and heart-healthy, but usually contain soy oil that has been chemically extracted using solvents such as hexane.
Melt also has an ideal ratio of omega-6 and omega-3 fatty acids and contains 425 milligrams of omega-3s per serving. It has half the saturated fat of butter and contains just 80 calories per tablespoon versus 120 calories per tablespoon for butter and most cooking oils.
TDM: How do you like to use Melt?
CR: I think it's great for lightly steamed vegetables, as a dip for artichokes and shrimp, topping baked sweet potatoes, lightly coating grilled salmon, and even in smoothies.
Melt also comes in another variation flavored with honey, which combines the sweetness of honey with the rich creaminess of butter, and so it's great on foods like corn muffins, steamed carrots, and baked yams.
TDM: Where can we find Melt?
CR: You can find Melt in retailers across the country, including Whole Foods, Winn-Dixie, Wegmans Markets, Andronico's, Draeger's, and Mollie Stone's. You can also purchase it online on our website, and there's also a handy store locator if you want to get your hands on it right away.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.